In a large bowl, combine teff and water, stir, and set at room temperature overnight.

Preheat griddle on high heat. Stir salt into batter. Lightly oil griddle and ladle out about ¼ cup of batter. Cook until holes bubble up into the batter, and the edges begin to contract slightly. Do not flip. Repeat with remaining batter, stacking finished injera between sheets of plastic wrap.